Directions
- 1Roast garlic topped in foil with extra virgin olive oil and sea salt.
- 2Add the garlic, tomatoes, carrots, celery, bell pepper, and onion onto a baking sheet.
- 3Drizzle with extra virgin olive oil and a little brown coconut sugar.
- 4Roast at 425 for 45 minutes.
- 5Add butter, pepper flakes, and tomato paste to a pan.
- 6Add all veggies and garlic to the pan.
- 7Add a little white wine, broth, and apple cider vinegar.
- 8Add a little bit of thyme.
- 9Simmer for 30 minutes.
- 10Blend it all up.
- 11Add in coconut cream.
- 12Top with coconut cream, parmesan, extra virgin olive oil, black cracked pepper, and a little thyme.
Ingredients
- celery
- carrots
- garlic
- onion
- half bell pepper
- 2 tins tomatoes
- extra virgin olive oil
- little brown coconut sugar
- butter
- pepper flakes
- tomato paste
- little white wine
- broth
- apple cider vinegar
- little bit thyme
- coconut cream
- parmesan
- black cracked pepper
Equipment
foilbaking sheetimmersion blender
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